Desserts
Lemon Tart served with Double Cream and Crushed Raspberries
Merlyn Cream Crème Brulée served with Homemade Shortbread
Raspberry and White Chocolate Cheesecake served with Strawberry Compote and a Chocolate Straw
Warm Chocolate Brownie with rich Vanilla Ice Cream and Chocolate Sauce
Eton Mess with Strawberries, Raspberries and Pomegranate Seeds
Assiette of miniture desserts: a selection of wonderful desserts for your guests
Bara Brith Bread and Butter Pudding served with Vanilla Custard
Summer Pudding served with a Mixed Berry Compote and Cream
Profiteroles served with warm Belgian Chocolate Sauce
When starting to compile menus for your special day, please bear in mind that these are just some ideas to get the ball rolling. We thrive on customising menus to suit your tastes and encourage a tasting in order to design your perfect menu.
We can also provide a variety of different drinks packages
We also have an extensive range of dishes for those who have dietary requirments
Canapés
Salt Marsh Lamb and Mint Jelly Crostini
Shredded Duck in a Filo Basket with Toasted Sesame Seeds and Hoisin
Quails Eggs and Celery Salt
Smoked Salmon and Cream Cheese on a Dill Pancake
Shot Glass of Leek and Potato Soup topped with Crispy Leeks
King Prawns wrapped in Parma Ham with a Sweet Chilli Glaze
Smoked Duck with a Red Onion Marmalade on a Pastry Spoon
To Start
Tomato and Red Pepper Soup swirled with Cream and topped with Chive Croutons
Perl Las and Poached Pear Salad with a Pomegranate Vinaigrette and Caramelised Pecans
Smoked Salmon Salad with King Prawns, Capers and a Lime and Dill Dressing
Chicken Liver Parfait with a Fig and Port Chutney, served with French Baguette
Grilled Asparagus tips wrapped in Parma Ham served with Hollandaise Sauce
Main Course
Tenderloin of Pork with Dauphinoise Potatoes and Carrots in a Thyme Butter, Caramelised Apple and a Red Current Jus
Roast Fore Rib of Welsh Beef served with Yorkshire Pudding, Honey Roast Parsnips, Butter Roast Potatoes and rich Gravy
Confit Duck Leg served with Puy Lentils, Crushed New Potatoes, Fine Beans and a Sherry Sauce
Supreme of Chicken with a Potato Fondant, Braised Red Cabbage and a Mustard, Tarragon Sauce
Rump of Welsh Lamb served on a Buttered Mash, with Crispy Leeks and a Minted Red Wine Reduction
Pork Tenderloin with a Thyme and Pine Nut Crust served with a Bacon, Stilton and Apple Sauce
Supreme of Chicken stuffed with Gruyere Cheese and wrapped in Smoked Bacon with Thyme Roasted New Potatoes
Duck Breast with a Strawberry and Red Wine Reduction served with Asparagus and Creamed Mash